Introduction

Chili Oil Sinangag is a flavorful twist on the classic Filipino fried garlic rice. This version uses homemade chili oil to infuse the rice with a subtle heat and rich aroma, making it a perfect side dish or a satisfying main when paired with your favorite ulam. It’s quick, easy, and a delicious way to elevate leftover rice.

The image shows a mound of yellow-orange fried rice placed on a white plate with a smooth, shiny finish. The rice is shaped like a dome and garnished with fresh green cilantro leaves on top. A wooden spoon scoops a portion of the rice from the front, revealing the fluffy texture and small bits of seasoning within the rice grains. The plate sits on a white marbled surface, lit by natural light that creates soft shadows. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups white rice or grain of choice, cooked and cooled (leftover is best)
1-2 tbsp homemade chili oil or garlic chili oil with some sediment
1/2 tsp salt, or more to taste
1 head garlic, peeled and minced or roughly chopped
Fresh cilantro, chopped (optional, for garnish)

Instructions

Step 1: Break apart any large chunks of your leftover rice to ensure even cooking and prevent clumps.
Step 2: Heat a large wok or non-stick pan over medium heat. Once hot, add the chili oil and salt, stirring to mix.
Step 3: Add the garlic and cook over medium heat until it turns golden brown and fragrant. Watch the garlic and chili oil sediment carefully to avoid burning.
Step 4: Add the leftover rice to the pan, breaking apart any remaining clumps. Stir to coat the rice with the garlic and chili oil mixture.
Step 5: Cook the rice for 3 to 4 minutes over medium heat, stirring occasionally. Taste and adjust seasoning with additional salt or chili oil if desired.
Step 6: Turn off the heat. For presentation, you can mound the rice into a bowl and flip it onto a plate to create a dome shape. Garnish with chopped fresh cilantro if using.
Step 7: Serve warm with your favorite viand such as Tofu Sisig, Adobo, or Mushroom Tocino. Enjoy!

Tips & Variations

Use leftover rice that’s been refrigerated overnight for the best texture—this helps the grains separate and prevents mushiness.
Adjust the amount of chili oil to control the spice level, starting with 1 tablespoon if unsure.
If your chili oil contains garlic sediments, sauté them with the fresh garlic for added flavor and aroma.
Add vegetables or protein like tofu, shrimp, or diced chicken to make this dish more substantial.

Storage

Store any leftover chili oil sinangag in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat, adding a splash of oil or water if the rice feels dry. Avoid microwaving to keep the rice texture fluffy and prevent drying out.

How to Serve

A single dome-shaped serving of light orange fried rice is placed on a white plate with a wooden spoon. The rice is slightly oily with visible grains and small bits of what looks like onion or garlic mixed in. On top of the rice dome, there is a small bunch of fresh green cilantro leaves adding a pop of color. The wooden spoon holds a scoop of the rice in front of the dome, showing the texture of the cooked rice grains. The plate sits on a white marbled surface with soft sunlight casting gentle shadows. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use freshly cooked rice instead of leftover rice?

Freshly cooked rice tends to be moist and sticky, which can make fried rice clumpy and mushy. It’s best to use rice that has been cooked and cooled, preferably refrigerated overnight, to get the ideal texture for sinangag.

What can I substitute if I don’t have homemade chili oil?

You can use store-bought chili oil or garlic chili oil with sediment for similar flavor. If you don’t have chili oil, use neutral oil and add chili flakes or fresh chopped chili for heat, though the flavor will be slightly different.